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Preheat oven to 350 degrees. Cut tops off of peppers and reserve, clean out the seeds, arrange in a baking tray up right, place tops back on and bake for 30 minutes.
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Over medium heat sauté onions, celery, carrots and zucchini in vegetable broth for 5 minutes or until tender.
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Stir in the cooked rice, tomato paste, and lemon juice.
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Add fresh herbs to the pan as well as seasonings, including salt and pepper. Stir well.
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After 30 minutes and peppers are ready, remove from them from the oven and fill with rice stuffing.
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Place tops back on peppers, cover loosely with foil and bake for an additional 30 minutes until peppers are tender.